Delicious bread, pastries, cakes, desserts, cookies, and pies… Bakers are culinary geniuses who create all these and more by following their recipes or other professional artists. Continue Reading
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Explore Career What are the typical responsibilities of a Baker?
A Baker would typically need to:
Bakers primarily work in bakeries or other places such as restaurants and hotels that serve food. Typically, they work in kitchens or baking stations that are usually hidden from customers. These kitchens are well lit to prevent accidents and are deep cleaned to follow mandatory health and safety guidelines.
Each baker usually has their food station and may be required to complete one specific task, such as decorate cookies. They may also have to assist customers with choosing and purchasing products.
Some bakers work in manufacturing facilities and may have to perform repetitive tasks in even more constricted spaces.
Bakers can choose between full- and part-time employment. Their place of employment would dictate whether their work shift includes early mornings, late evenings, weekends, and holidays.
Finding a new job might seem challenging. Bakers can boost their job search by asking their network for referrals, contacting companies directly, using job search platforms, going to job fairs, leveraging social media, and inquiring at staffing agencies.
Bakers are generally employed by:
Professional associations and organisations like The International Association of Plant Bakers are crucial for those interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation. Membership in one or more adds value to your resume while bolstering your credentials and qualifications.
In case you were not able to complete a work placement during a formal academic course, a year-long apprenticeship will help you learn essential and specialised baking, icing and decorating techniques. Such apprenticeships can lead to promotion as an assistant baker and finally as a Baker.
As in any career, reading as much as possible about the profession and observing established bakers are other important ways to explore your interest.
Most Bakers have a high school diploma, while some do not complete high school; 18 per cent have an associate degree.
Although formal education is not essential, many Bakers opt for a one or two-year diploma in a culinary or technical school; you will learn about nutrition, food safety, basic math, and baking through online classes as well as practical lessons. You may opt for a correspondence course that will fetch you a certificate in baking. You may also choose to enrol in a school that specialises in a particular type of technique or product.
Bakers can acquire certificates in specialised baking techniques, such as cake decorating, kneading, moulding, shaping dough, maturing, glazing that can give them an edge in the competitive job market.
The courses also help build a professional network that may land you your first job or set up your own business. So make sure you spend adequate time on research before settling on a particular course or school which will best further your professional aspirations.
Certification demonstrates a Baker’s competence in a skillset, typically through work experience, training, apprenticeships, or some combination of the three.
Voluntary certification in nutrition, food preparation, baking sanitation, and machine operation is often seen as evidence of your drive and motivation, giving you a leg up for career development. Further certification in management, retail sales, staff training, and finance will help you fulfil your ambition to be self-employed and build your own business.
Performance, experience, and acquisition of professional qualifications drive career progression. With significant experience, you can become a reputed master Baker. Bakers with many years of work experience and certifications can become self-employed and set up their businesses.
Master Bakers can also choose to teach aspiring Bakers in culinary and technical schools or apprenticeships.
Candidates with skills, experience, and certifications have the best job prospects. Bakers who continuously develop their skills can land different jobs in the field and even develop original recipes.
There are always pathways in the food and beverage industry for bakers that wish to further develop skills in cooking.
Make the best of typical on-the-job training opportunities offered by most employers over one to three years to acquire the practical knowledge essential to this profession. Additional qualifications should further ease your entry into and rise in this profession.
Aim for master baker certification, which will open up employment opportunities in fields ranging from commercial and retail baking to manufacturing and accommodation.
Continuing professional development (CPD) allows Bakers to upskill continually, regardless of their age, job, or level of knowledge. It prevents practical and academic qualifications from becoming outdated. It enables bakers to identify any knowledge gaps and progress to a new specialism.
Learning new techniques and recipes as well as keeping up with food trends is highly recommended.
As more people are now allergic to different ingredients such as nuts and have more specialised diets such as vegan and gluten-free, there is a high demand for specialised bakers that can adapt and create alternative goods. A certification in such specialised diets can be highly beneficial.
Commercial Bakers
They work in manufacturing facilities such as factories that produce bread and other baked goods such as pastries. These facilities have specialised and often automated equipment that can mix and bake goods in large ovens. Commercial bakers often assist in the process or oversee the production line.
Retail Bakers
They work in shops such as grocery stores and assist customers with selecting and purchasing baked goods. Retail bakers bake less in comparison with commercial bakers but produce baked goods to order. They have to oversee other employees, set prices, create budgets and order supplies, hire and train staff, and manage financials.
Potential Pros & Cons of Freelancing vs Full-Time Employment
Freelancing offers bakers freedom regarding flexible schedules, working hours, and location. They have full ownership of the business and can afford selectivity in terms of the variety of products. However, freelancing comes with inconsistent work and cash flow. There is more responsibility, effort, and risk involved. You also may need to order certain ingredients and utensils if you’re running your bakery, along with other miscellaneous items such as decorations and boxes to pack goods.
A full-time or part-time baker, on the other hand, has access to company-sponsored health benefits, insurance, and retirement plans. Despite that, they are susceptible to potential boredom and inability to pursue passion projects due to their lack of time or effort.
When deciding between freelancing, or being a full-time or part-time employee, consider the pros and cons to see what works best for you.
If you like to work creatively in a structured environment and your passion lies in creating baked delicacies, you will relish working as a Baker.
Be flexible and don’t just follow a recipe. Interpret everyday differently as many variables can affect your bread on a day-to-day basis, so you must learn how to be flexible. - Dominique Moudart, Master Baker
Ancient Egyptians in 2000 BC discovered a way to combine dough and leavening agents to create fermented bread that was not only used as food but also as a currency.
What do Bakers do?
A Baker would typically need to:
Accredited
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